Name: Summer Corn and Zucchini Chowder
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Ingredients: 4 strips of turkey bacon, cooked and chopped into bits; 1/2 large yellow onion, diced; 2 ribs celery, finely diced; 5 ears corn, kernels cut off the cob; 4 cloves garlic, minced; 5 cups low sodium chicken broth; 2 russet potatoes, peeled and cut into 1/4-inch cubes; 1 1/4 tsp kosher sea salt; 1/2 tsp ground black pepper; 1/2 tsp paprika; 1/2 tsp dried parsley; 1/4 tsp thyme; 1/8 tsp cayenne pepper; 1 large zucchini, cut into quarters lengthwise, then sliced; 1 large yellow squash, cut into quarters lengthwise, then sliced; 2 cups half and half or whole milk

Description

A hearty and comforting chowder featuring the fresh flavors of summer corn and zucchini. This dish combines the natural sweetness of corn with tender zucchini in a creamy, savory base, making it a perfect meal for warm-weather evenings or anytime you crave a satisfying yet light soup. The texture is smooth and slightly chunky, offering a pleasant contrast in every spoonful.

Ingredients

Scale

4 strips of turkey bacon, cooked and chopped into bits
1/2 large yellow onion, diced
2 ribs celery, finely diced
5 ears corn, kernels cut off the cob
4 cloves garlic, minced
5 cups low sodium chicken broth
2 russet potatoes, peeled and cut into 1/4-inch cubes
1 1/4 tsp kosher sea salt
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 tsp dried parsley
1/4 tsp thyme
1/8 tsp cayenne pepper
1 large zucchini, cut into quarters lengthwise, then sliced
1 large yellow squash, cut into quarters lengthwise, then sliced
2 cups half and half or whole milk

Instructions

Place a large Dutch oven or stockpot over medium heat. Add turkey bacon and cook until crisp, about 5 minutes.
Add the onion and celery, cooking for 3 minutes. Stir in the corn and cook for an additional 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour in the chicken broth and increase the heat to medium-high. When the mixture begins to simmer, add the potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Lower the heat to medium and cook for 10 minutes. Then add the zucchini and yellow squash.
Cook until the potatoes are fork-tender and the zucchini and squash are fully cooked, about 10-12 minutes.
Remove 2 cups of the chowder and transfer to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the puree to the pot, stir in the half and half, and remove from heat.
Let the chowder rest for 10 minutes before serving.

Notes

Summer Corn and Zucchini Chowder notes:
Avoid overcooking to keep veggies tender and vibrant
Use fresh corn for best flavor
Stir gently to prevent breaking zucchini pieces
Serve immediately for optimal taste and texture

Prep Time: 40
Cook Time: 35